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CHICKEN FRIED STEAK

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This Chicken Fried Steak Recipe (Country Fried Steak) starts by frying a tender steak with a beyond flavorful batter that results in the most crunchy and crispy breading then country white gravy or this Sawmill Gravy with a kick is drizzled on top!! Serve with my amazing Garlic mashed potatoes, Collard Greens, or Mustard Greens, and perfect Corn Muffins or Hot Water Cornbread for the Southern mean of your dreams!

Let’s talk Chicken Fried Steak. Arguably one of the most delicious, decadent foods that one person could ever eat. Fellow Southerners absolutely know what I’m talking about (I mean, how could you not?).

But don’t worry, I won’t fault you if this is new territory for you because I’m more than pleased knowing its about to change your life. First, let me give you a little background info.

Ingredients

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk

1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Directions

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

See also  JOHN WAYNE CASSEROLE

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per s
ide. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

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